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Home » Main Course, Recipe

Savory Mushroom Risotto with Sautéed Chicken Breasts

Submitted by on October 22, 2008 – 9:28 pmNo Comment
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Savory Mushroom Risotto

6 cps low sodium, fat free chicken broth (may be made vegetarian by using vegetable stock)
2 tablespoons olive oil, divided
1 pound white mushrooms, sliced
1 tbsp rosemary, finely minced (or 1/2 tsp powdered rosemary)
2 medium shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine (I used Pinot Grigio)
1/3 cup freshly grated Peccorino-Romano cheese

In a medium saucepan, bring the broth just to a simmer; turn heat back slightly and keep it warm.

Place a large soup pot over medium-high heat for 1 minute. Place a tablespoon of olive oil in, then add in mushrooms, stirring gently to coat completely with the oil. Continue to cook until they take on a medium brown colour, about 3-4 minutes. Turn out into a bowl and cover mushrooms and any liquid they exude.

In the same pot, add remaining tablespoon of olive oil, and sauté the shallows. Cook for 1 minute, then add uncooked rice, stirring to ensure every grain is coated with oil. When rice smells nutty and has started to take on a toasted colour (about 2 minutes), remove from heat, pour in wine and add rosemary. Return to heat. Stir rice until wine is absorbed. Add broth in 1/2 cup increments, stirring after each addition, making sure all liquids have been absorbed prior to next addition.

This will take about 15-20 minutes in all. Remove pot from heat, add Peccorino-Romano cheese, and return mushrooms with any liqud they exuded, stirring gently so as not to break up the mushrooms.

Serves: 6.

Sautéed Chicken Breasts

In a large fry pan, place 3 tbsp olive oil that has been infused with fresh rosemary and garlic (recipe below). Place pan over medium-high heat and after 45-60 seconds, add four boneless skinless chicken breasts. Reduce heat to medium-low and allow to cook, covered for 5 minutes. Turn the breasts over and allow to cook 5 minutes more. Remove lid, turn the chicken one final time, and allow to cook for an additional 5 minutes, or until juices run clear.

Serves: 4.

Infused Olive Oil

2 cps Extra Virgin Olive Oil
6 garlic cloves, peeled and crushed
fresh rosemary (the leaves of 4 fresh stems)

In a small saucepan, add all ingredients. Heat until the oil just begins to bubble. Turn off heat, allow to cool completely. Pour into a jar with a tight fitting lid (yes, garlic and all), and place in a cool, dark place for at least a week so the flavours have a chance to infuse properly.

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